This recipe marks the first time I’ve made pumpkin pancakes in my entire life, Paleo or not. Embarrassing, really, but in the past I just wasn’t all that into pancakes in general. Mostly because they always made my stomach feel horrible and I’d pay the price afterwards.

It’s not surprising that frying white flour in vegetable oil and coating it in sugar made my body scream in agony. And, I have to say, it took me a long time to get over my pancake trauma and embrace Paleo pancakes.For a while, I made them for my family for a while but never had more than a few bites myself thinking they still wouldn’t sit right. Then, about two years ago, I started making my Maple Raisin Acorn Squash ones to sort of “break through” my pancake block.

I really like them, however, I’ll be the first to admit that they’re more “squash” than “pancake”, so I’m not sure they totally count. It wasn’t until last fall, when I made my apple pie pancakes that I started getting more comfy with the idea of pancakes!Anyway, I’ve slowly but surely moved through my pancake issues, and these pumpkin pancakes are the perfect dive into fall-themed pancakes this year!

Somehow I decided to make the entire recipe, big enough for 6 people, when I was home alone and certainly wound up eating my fair share of them for second breakfast/lunch. Or maybe solo brunch? Whatever it was, it was definitely worth it, and, I think I might be totally over over my pancake problems now.Which means that these probably won’t be the last of my fall pancakes. No promises, since I’m trying to reign in my recipe impulsivity as you might remember. But then the wheels in my brain turn and snickerdoodle pancakes start to sound like a good idea right now. I have to stop that! Back to the Paleo pumpkin pancakes! These pancakes use my favorite paleo pancake flour blend – coconut and tapioca – which also gives you the option of making them nut free if you don’t add the pecans on top like I did.

With or without chopped nuts, butter, and maple syrup on top – these Paleo pumpkin pancakes are soft and fluffy, filling, packed with fiber, and healthy fats, and easy to make!

They even save pretty well in the refrigerator, as I found since I made that whole big batch for no one but myself. Adam wound up taking them to work the next day and said they were awesome even the day after – his word, not mine, but let’s go with it! And let’s make the pancakes now – what are we waiting for?!

Blend the dry mixture into the wet until fully combined - the batter with be very thick due to the dense coconut flour

Heat a non stick griddle or frying pan to med heat** and grease well with coconut oil. With a ladle or large spoon, scoop about 1/4 of batter for each pancake and gently spread out each one to about 1/2 inch thickness***

Cook over med-low to med heat until the first side is deep golden brown, flip and cook the second side the same.

Repeat, cooking the pancakes in batches until all the batter is used up, making sure to coat with coconut oil between batches and adjusting the heat if necessary. I find that paleo pancakes cook best over medium low heat on my stove.

Recipe Notes

*Blend the coconut milk together by whisking or in a blender before adding to the recipe**Depending on your stove, med-low heat might be preferable to avoid burning and allow the middle of the pancakes to cook through***Since the batter is thick, you will have to form the circular, flat shape in the pan

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

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Reader Reviews & Comments

I haven’t brought myself back to pumpkin just yet but these look yummy. I make pancakes for my son more than for myself but lately I am obsessed with the premier diner’s whole wheat bluberry walnut pancakes. I think they may be the best ever that I have had.

I made sweet potato soup this week with shredded zucchini squash and greens. Do you think you could use mashed sweet potatoes instead of pumpkin? Only because that is what I gave on hand at the moment. Also, do you make your own pumpkin pie spice blend or buy it?

Ooh that sounds delicious! I think sweet potato puree would be fine since it’s a similar texture. Also I’ve been buying the Simply Organic pumpkin pie spice but in the past made my own as shown in my pumpkin pie recipe 🙂

I love pancakes, but mostly when someone else makes them 😆 I can do them for dinner sometimes, but the whole process of standing at the stove and flipping is just a little too labour-intensive for me first thing in the morning. And it -definitely- feels like fall here. A lot of the leaves are golden, and our temps are pretty chilly already.

Yum!
Thanks Michelle for this lovely recipe, which I made for breakfast this morning. I’ve been eating low carb during the week & then treating myself to plantain pancakes on the weekend, so these were a wonderful & delicious change of pace!

I made a variation on these today – subbed sweet potato baby food for the pumpkin, omitted the maple syrup (to make them toddler friendly – I try to limit added sugar in her diet!), and used unsweetened almond milk instead of the canned coconut milk. Since the sweet potato puree and almond milk are a little more liquid-y than the pumpkin and coconut milk, it made up for the absence of the liquid from the syrup. They worked perfectly! My daughter and I both enjoyed them. Thanks for a keeper!

I’m making these *right now*. Haven’t had a chance to plate them because each pancake has gone directly into my kids’ hands. I’ve already mixed up a 2nd batch. These are so yummy, they don’t even need syrup or any other topping!

I have made a lot of attempts at paleo/GF pancakes and usually they end up tasting like eggs with flavorings. The first few I made had a tangible eggy flavor, but not nearly as much as the thousand other recipes I’ve tried (I’m looking at you “mix bananas with eggs and baking soda and cook”): however, by the third batch I figured out that I needed to put the pan on as low a setting as it goes, cover the pan until they are almost dry on the top, then flip. This helped them cook through more evenly and reduced the egg flavor a lot. Mine came out more like gingerbread (I don’t have pumpkin pie spice pre-mixed, I add my own ratios of spices and went heavy on the ginger) but definitely no complaint there, super tasty. I also added a 1/4 C of almond flour to my recipe for added texture. I omitted chocolate chips (blasphemy, I know) because the chocolate sort of clashed with the savory-ness of the egg and made them weird. I will definitely be making these again, probably with some walnuts instead of chocolate chips. I also subbed coconut milk for almond milk in a carton and it worked just fine.

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[…] This fluffy stack is grain-free, using coconut flour and tapioca starch for that perfect pancake blend of chewy on the inside and crispy on the edges. Chopped nuts and a healthy dose of maple syrup encompass everything that tastes like fall. Get the recipe from Paleo Running Momma. […]

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!